Fresh Corn Spoon Bread

1. 1

   Preheat oven to 425F.

2. 2

   Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes.

3. 3

   Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.

4. 4

   Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form.

5. 5

   Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly.

6. 6

   Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes.

7. 7

   Serve immediately (like a souffle, spoon bread collapses quickly).

* Per serving · 4 servings · Values may vary.

No additional tips available.